Stuffed Peppers

With the start of the New Year many of us are looking to improve our eating habits and this healthy recipe is perfect to incorporate into your weekly meal rotation. This recipe for stuffed peppers that we’re showcasing today is perfect for phases 3 &4 and comes from Dr Michaela Stein, CEO of Metabolic Balance Romania:


2 medium green peppers

500g ground beef

1 can (8 ounces) tomato sauce, divided

1/4 cup uncooked instant rice

3 tablespoons shredded cheddar cheese, divided

1 tablespoon chopped onion

1/2 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon pepper

1 large egg, beaten


1:  Cut tops off peppers and remove seeds. Blanch peppers in boiling water for 5 minutes, drain and rinse in cold water then set aside.

2: Combine the beef, 1/4 cup tomato sauce, rice, cheese, onion, Worcestershire sauce, salt, pepper and egg, and mix well. Stuff the peppers and place in an ungreased baking dish. Pour the remaining tomato sauce over the peppers. Cover and bake at 350°F for 45-60 minutes or until meat is no longer pink and peppers are tender.

3: Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted.


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